Pizza has always been one of my weaknesses, thus I am constantly trying to find ways to make it more healthy! I don’t know about you guys, but I always feel pretty yucky after eating all those carbs from the crust! This pizza crust recipe is low-carb and gluten free! I was pleasantly surprised by the taste of this! Now if only I could substitute the cheese for something else….

CAULIFLOWER-CRUST PIZZA RECIPE:

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Ingredients

1/2 head cauliflower (about 2 cups riced)

1 clove garlic, minced

1 cup part-skim shredded mozzarella cheese

1 egg, beaten

1 teaspoon basil

1 teaspoon oregano

Instructions

Pre-heat oven to 400° F.

Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. I would highly recommend using a pizza stone or parchment paper as it tends to stick to pans.

Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor or blender and pulse just until the texture is similar to rice. If you don’t have a food processor, you can grate the cauliflower with a cheese grater or chop it.

Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes.

In a bowl combine the cooked cauliflower with all remaining ingredients.

Spread dough out evenly over parchment paper (or stone) – about 1/4 to 1/3 of an inch thick. The pizza should be about 9-10 inches in diameter.

Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.

Remove the crust from the oven.

Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.

Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.